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chicken stock heavy cream garlic salt extra-virgin olive oil hot red pepper ground sirloin ground pork ground veal yellow onion carrots celery thyme allspice red wine tomatoes handful polenta Romano cheese
Viewed: 79 - Published at: 9 years agoIngredients
- 4 cups chicken stock or broth
- 1/4 cup heavy cream
- 5 garlic cloves, crushed
- Coarse salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
- 1/2 to 1 teaspoon crushed hot red pepper flakes
- 1 pound ground sirloin (90% lean ground beef)
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1 small yellow onion, chopped
- 1/2 cup shredded carrots (on salad bar in produce aisle), chopped
- 1 celery rib, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1/2 teaspoon allspice (a couple healthy pinches)
- 1/2 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- A handful of chopped fresh flat-leaf parsley
- 1 cup quick-cooking polenta (in Italian foods or specialty foods aisles)
- 1/2 cup grated Parmigiano-Reggiano or Romano cheese, plus some to garnish
Method
- For the creamy polenta, combine 3 cups of the chicken stock, the cream, 1 of the crushed garlic cloves, salt, and pepper in a saucepot over medium-low heat.
- Bring up to a gentle simmer and lower the heat so it is barely bubbling, then start the Bolognese sauce.
- Heat a deep skillet or heavy-bottomed pot over medium-high heat.
- Go once around the pan with a slow stream of EVOO.
- Add the remaining crushed garlic and the red pepper flakes and infuse the oil for 15 seconds.
- Add the beef, pork, and veal and break the meat up with a wooden spoon.
- Brown the meats for 3 minutes, then add the onion, carrots, celery, thyme, allspice, salt, and pepper and continue browning for 5 minutes more.
- Use the pocket of time to make the roasted veggies, page 227.
- When the vegetables are tender, add the wine and scrape up the drippings, then add the remaining 1 cup of chicken stock and reduce for 5 minutes.
- Add the tomatoes and reduce heat to low.
- Simmer for 5 to 10 minutes to combine flavors.
- Finish the sauce with the chopped parsley.
- As the Bolognese sauce is in its last 5 to 10 minutes of cooking time, whisk the polenta into the simmering seasoned chicken stockcream mixture in a steady stream and stir constantly until the polenta can thickly coat the back of a spoon.
- Taste for seasoning and adjust with salt and pepper.
- If you find the polenta is thickening up so much that it is not creamy and it is becoming stiff, you can loosen it with a little more chicken stock or water.
- Turn the heat off and stir in the cheese.
- To serve, divide the creamy polenta among 4 bowls, top the polenta with a BIG serving of the Bolognese sauce, and garnish with some more grated cheese.
- Polentas like a magical porridge when you are in a carbohydrate-depravation depression.
- It is delicious and easy, and when you cook it creamy-style, a little dry polenta goes a long way in the tasty cooking liquid.
- I eat it guilt free!
